Sweet Potato, Ginger and Chickpea Curry
A healthy and simple Sweet Potato, Ginger and Chickpea Curry. An easy plant based curry made with tender chunks sweet potato, spinach and warming spices.
Servings: 2
Ingredients
- 1/2 tbsp rapeseed oil
- 1/2 onion diced
- 2 large garlic cloves minced
- Thumb of ginger finely chopped
- 1 teaspoon tomato puree
- 1 tbsp cumin
- 2 teaspoons smoked paprika
- 1 teaspoons coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoons hot chilli powder
- Black pepper
- Salt
- 1 large sweet potato chopped into large cubes
- 1 can 400g tinned chickpeas
- 2/3 tinned chopped tomatoes
- 225 mls water
- 1/4 lemon juiced
- 50 g spinach
optional to serve:
- 1 tbsp salted peanuts roughly chopped
- handful coriander roughly chopped
- 1 tbsp yoghurt
Instructions
- Heat the oil in a large saucepan over a low-moderate heat. Add the onion and fry for 3 minutes. Reduce the heat and fry the garlic and ginger for a further minute. Add the tomato puree, spices, salt and pepper and cook for a minute ensuring the spices don’t burn.
- Next, stir in the sweet potatoes, water, chopped tomatoes and chickpeas. Bring to a boil then reduce heat, cover with a lid and leave to simmer for 15 minutes.
- Stir through the lemon and spinach in the last few minutes of cooking. Taste and season with salt and pepper.
- Serve and scatter over the chopped coriander, salted peanuts and a drizzle of yoghurt.